Restaurant near Alcester in Warwickshire. Executive Chef Richard Craven presents 12 dishes designed to stimulate the taste buds and excite the senses. Seasonal Modern British food classics.
Certainly need to say how this is cooked to medium rare. Looks like the cooking done before trimming. Meh, restaurant closed anyway, so this method is likely lost until he pops up somewhere else.
acid denatures and unravels the protein chains in the meet giving them a more cooked like texture, however technically they are not cooked, nor would the short amount of time the tartare was in the lemon juice be sufficient to do anything except flavour it.
yeah... he never cooks it.. I love tartare and heart so I don't care. I think it sounds more exciting raw but he says he cooks it and doesn't cook it... I don't understand
+MusikAlltid I think you should go back and watch the video again. 4:07 "For a normal tartare, you'd use raw steak. But becase it's a heart, I think it's just to much for people. So I just take it to this sort of medium-rare stage, and I find it sells a lot better." 6:47 "For a normal tartare, it's the lemon juice and the acid from the lemon that would actually cook the meat. Obviously for this one I've already cooked the meat, so it's more for a flavour." Couldn't get more relevant than that.
lemon or lime juice fresh lemon for the lemon leave it for a while to cook it it is somewhat raw but no really um.. i just want to know what type of hay to cook the egg hopes this helps
